(48) 



Another plan is to haul it up as soon as it wilts, using 

 about half a bushel of salt to the cured ton of hay. A layer 

 a foot or more ia thickness may be laid down, over which 

 salt is scattered pretty freely, then another layer and salt, 

 continuing to repeat the operation until the space set apart 

 for hay is filled. A rapid fermentation will ensue, and the 

 hay will be cured by the heat of this fermentation, the salt 

 acting as a preventive against putrefaction. Instead of 

 salt, layers of wheat straw can be substituted. By using 

 straw the clover may be put up in the field. The quantity 

 of straw to be used in the rick or stack depends upon the 

 moisture in the clover — the greener the clover the thicker 

 should be the straw. The straw will act as an absorbent, 

 and during the process will itself be greatly increased in 

 value as food for stock, having imparted to it the flavor and 

 aroma of the clover plant. All the wheat straw on a farm 

 could be utilized in this way, and the amount of manure in 

 the farmer's barn largely increased. 



Still another method of curing clover hay is the one prac- 

 ticed in Ireland. The Irish Farmers' Journal, in giving an 

 account of this process of curing clover hay, says : 



" The clover intended for hay is mown and left to lie in 

 the swath until 4 o'clock in the afternoon of the following 

 day to dry. Of course these swaths are twelve or eighteen 

 inches thick. They are then raked together in small shocks 

 which are afterwards made into larger ones, such as would 

 require six or eight horses to draw. Two or more men are 

 kept upon the large ones tramping them down, so as to make 

 them more compact and induce a more speedy fermenta- 

 tion. If the weatJier is warm, fermentation will begin in 

 a few .hours, as will be known by the honey-like smell. 

 When a proper fei-mentation has begun, the cocks, on being 

 opened, will appear brownish and may be spread. After 

 drying it may be carried to the hay loft without any danger 

 of a second fermentation." 



